Roasted Nectarines with Buttermilk Custard

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Roasted Nectarines with Buttermilk CustardRecipe
Photo: Jeff Kauck; Styling: Andrea Kuhn
Roasting the nectarines concentrates their natural sugar, and they're especially fine served with this egg-rich sauce. Peaches or plums also roast well.
6 servings (serving size: 2 nectarine halves and 1/4 cup sauce)


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1/8 teaspoon salt
4 egg yolks
1/3 cup sugar
1 cup 1% low-fat milk
2 tablespoons low-fat buttermilk
1/4 teaspoon vanilla extract
6 medium nectarines, halved and pitted (about 2 pounds)
Cooking spray
1 tablespoon sugar
Verbena sprigs (optional)


To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.

Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.

Preheat oven to 400°.

To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce. Garnish with verbena sprigs, if desired.

Created date

May 2007

Nutritional Information

Calories 176
Caloriesfromfat 17 %
Fat 3.4 g
Satfat 1.4 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 4.3 g
Carbohydrate 32.8 g
Fiber 1 g
Cholesterol 138 mg
Iron 0.7 mg
Sodium 80 mg
Calcium 70 mg